Directions

Chill coconut milk for 30 minutes in the freezer. Before freezing, remove bottom of can and drain of coconut water. Or chill unopened can for 12 hours in the refrigerator.

Lightly oil a 9-and-a-half inch pie pan with coconut oil.

For crust, soak dates in 1/4 cup 1 tablespoon warm water for ten minutes to soften. Mash lightly with a fork. This crust will be less sticky and easier to work with if you use less water to soak the dates in. If your dates are soft, then avoid adding the water completely. If they are very hard, wrap them in a moist paper towel and microwave on high, checking at ten second intervals for softness.

Place ground nuts and soaked dates in a food processor along with coconut, vanilla and salt. Process well until mixture begins to release oils, is dark in color, and naturally forms a ball.

Remove dough and pat into a ball. Place in oiled pie pan and press into crust shape, approximately 1/4 inch thick. If your crust is very sticky, use wet hands or place a sheet of parchment paper over top the ball of dough and use it to press it into shape. If it’s too crumbly, press into shape using wet hands.

For filling, open two cans of chilled extra thick coconut milk from the bottom. Drain off coconut water and scoop three cups of coconut milk into a large bowl. Add lemon juice, maple syrup, and arrowroot.

With a hand held mixer, lightly blend until incorporated. You’re not actually whipping the cream, just blending the ingredients. Taste and adjust sweetener and lemon to your liking.

Pour cream into pie crust and chill for an hour before serving.

Lightly toast shredded coconut over medium heat and sprinkle over top of pie before cutting.

This sounds really good! We can’t have nuts in our house. Any ideas for the crust for me? I could do a simple graham crust. HUM? Looking forward to making this nut free. The coconut and lemon combo sound amazing!! I am such a huge cream pie fan! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

My husband has been asking me to make something like this forever. Since I’m not real keen about coconut or creamy type desserts, I have never taken the time to figure it out. But since you did, I think I’ll give it a whirl for him. Thanks for dreaming it up!

Hi Peggy, I hope he loves this pie. I had to pry it away from my husband to get a taste. =) I’ve got a creamy peanut butter pie coming next week. So if he loves peanut butter, stay tuned… Warmly, Marya

Oh Marya, this sounds and looks absolutely yummy! So grateful to get this receipe I need to take a treat to a friend in a few weeks this will be perfect, I am grateful that it will not be too difficult to make and that it does not call for too many ingredients…the crust sounds like it will be so flavorful { with the toasted nuts and all} especially when combined with the silky texture of the filling! You are the best, your posts always amaze me. Thank you for sharing this beautiful beautiful recipe and awesome photo’s:)

Hi Marya, I made this on Saturday night took it with me on Sunday it turned great! The texture was really good and it cut very nicely, just as I thought the texture of the filling with the contrast of the crust {I used Tropical Traditions descated super fine coconut shreads that I lighty toasted along with finely milled pecans and walnut meats that I did not toast and melted coconut oil for the crust} turned out so great just wanted to let you know and also say thank you~Hugs!

Ha! Come on down, I always need taste testers! A Trader Joe’s just opened in my hometown in October. Yes, if you’re moving, definitely go where there’s a TJ’s. It’s heaven. Although, I avert my eyes in the candy aisle. That aisle is dangerous. LOL!

Hi! I’m Marya. I live in Charlottesville, VA

Since August of 2012, I've been transforming from sugar-freak to sugar-free. Follow my journey as I end sugar cravings, brain-fog, energy dips, and emotional eating by eating low sugar, non-dairy, and gluten-free foods.